Salsa! Salsa! Salsa!
Who doesn't love a good homemade salsa?
My husband and I are big salsa fanatics and, even though we rarely eat chips anymore (boo!), we quit buying jarred salsa to make it from home instead.
What a joy!
Whether you are able to get all fresh ingredients, or prefer to rely on some canned goods, I include simple ingredient options that will make it easier to keep a fresh batch in the frig.
Also, not everyone likes their salsa hot enough to make a grown man cry, so you can choose your peppers. I like to get a big bag of fresh hatch peppers when they are in season and keep them in the freezer for recipes like this. Serranos are great if you like it hot, or a store-bought jalapeno is a more mild option.
This salsa is also GREAT for homemade pizza, as a spaghetti sauce with meatballs, and even inside a breakfast burrito. Yummy!
After you make this recipe, you can store it in a large (32 oz) canning jar for about a week or so. Toss it if it starts to turn blue or green!
Time to make it
Prep time: 10-15 minutes.
Cook (simmer) Time: 20-45 minutes
(depends on your heat setting and how thick you want your salsa)Total Time: 30-60 minutes
You may want to let the hot salsa cool a little bit before putting it into the jar - a good canning jar can handle the heat shock, but you may not want to burn yourself in the process. Be safe!
Let’s start with the equipment you will need so that you can be ready to go.
In the kitchen
blender or nutriBullet blender ← I prefer the nutriBullet for smaller batches
food processor (this one is hand-cranked!)
3 quart pot (or larger if you are making a bigger batch)
garlic press (Zyliss makes the best ones, but they are bit pricey)
cutting board
chopping knife
silocone spoonula
splatter screen (to avoid making a total mess of your stove top)
Ingredients
(1) medium onion
(1) 16-oz can of diced tomatoes
or 2-4 fresh Roma tomatoes if you have them
(1) hatch pepper
or jalapenos, bonnets, serranos… choose your own level of heat!
(2) cups water (you may need to add more if you simmer longer)
(6-8) garlic cloves
(1) heaping tbsp oregano
(2) tsp ground cumin
(1) tsp ground chipotle
(1) tsp ground paprika (the smoked paprika is the best)
salt to taste
ground black pepper
Optional Ingredients
These optional ingredients could be added to add a little twists on your salsa.
Choose only ONE!
olive brine (a good sized splash) ← great for a more Mediterranean flare
stone ground mustard (just a squirt) ← for a more robust flavor
lemon or lime juice ← if you like it tangy
Directions
Chop onion and half of your tomatoes, add to food processor. Blend until onions are smaller than diced pieces, or longer if you want a smoother salsa.
In the nutribullet, add hatch pepper, garlic, remaining tomatoes, and 1/2 cup water. Puree this mixture well.
In the pot, add the blended onions and tomatoes, and then the puree mixture. Set to a low simmer.
Add oregano, cumin, chipotle, paprika, salt, and pepper. Mix well.
Simmer for 20-45 minutes, depending upon how thick you like it.
When cool enough to handle, scoop the salsa into the jar, and store in frig.
Additional Tips
You may want to add a label on your salsa to capture the date you made it and when it will expire. I usually put an expiration date of 10 days.
Keep the jar in the frig when not in use.
Did you try this recipe?
I’d love to hear your opinion and if you make any changes!
If you’re not sure about a specific ingredient and want to learn more about whether it qualifies as Goo, leave a comment or reach out and ask me!
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